BLT Cream of Tomato Soup  

Name: BLT Cream of Tomato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 shallot, chopped; 1 clove garlic, chopped; 3 tablespoons (45 ml) butter; 3 tablespoons (45 ml) unbleached all-purpose flour; 1 can 28 oz (796 ml) plum tomatoes; 1 cup (250 ml) chicken broth; 1 tablespoon (15 ml) honey; Salt and pepper; 1 1/2 cups (375 ml) homemade croutons; 1 1/2 cups (375 ml) thinly sliced iceberg or romaine lettuce; 3/4 cup (180 ml) shaved Parmigiano-Reggiano cheese; 4 slices cooked bacon, cut into pieces

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Preparation 20 MIN

Cooking 20 MIN
Makes 4 to 6 servings  
Freezes

Ingredients
Preparation

Ingredients

Cream of Tomato Soup

1 shallot, chopped  
1 clove garlic, chopped
3 tablespoons (45 ml) butter
3 tablespoons (45 ml) unbleached all-purpose flour
1 can 28 oz (796 ml) plum tomatoes
1 cup (250 ml) chicken broth
1 tablespoon (15 ml) honey
Salt and pepper

Toppings

1 1/2 cups (375 ml) homemade croutons
1 1/2 cups (375 ml) thinly sliced iceberg or romaine lettuce
3/4 cup (180 ml) shaved Parmigiano-Reggiano cheese
4 slices cooked bacon, cut into pieces

Preparation

Cream of Tomato Soup

In a saucepan, soften the shallot and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 30 seconds. Add the tomatoes, broth, and honey. Bring to a boil while stirring and simmer for about 10 minutes.
In a blender, purée the soup until smooth. Adjust the seasoning.

Toppings

Serve the soup into bowls and top with the croutons, lettuce, Parmesan cheese and bacon. Season with pepper.

Note

To make homemade croutons, simply cut bread cubes, with or without the crust, and brown them in a skillet with butter or olive oil. Feel free to add fat if the bread has absorbed it all, it needs a lot!